Added by ClaudiaMedeiros | Tue 26 May 2009 @ 15:28
2 eggplants (medium-sized ) , cubed
1 sliced yellow onion
1-2 small cans of sliced ripe olives
1/2 cup of golden raisins
Mix eggplant , onion , raisins , olives , salt and oregano in a greased pan .
Add the olive oil and mix again .
Cover the pan with aluminum foil and put in a 450 oven for 30 minutes .
Mix the antepasto and let it cook again for 45 minutes .
Mix once more and allow to cool .
Store in the fridge .